Recipes & Blog — Sauerkraut

This all-American salad has been given a gut friendly, aniseed-ey twist with a generous helping of sauerkraut and fresh fennel. A classic combination of flavours that turn a few simple ingredients into something really special. If you'd like to stay in the more traditional camp, feel free to substitute the Natural Yoghurt for Mayo. INGREDIENTS Serves 4 1x Mixed Leaf Salad Bag (~150g) we like Watercress, Rocket & Spinach 150g red grapes 100g Fennel, Soured Apple & Dill Kraut 60 g Walnuts 2 Apples (we like Pink Lady) 1 Fennel Bulb For the Dressing 250ml Natural yoghurt 1 Lemon (juiced)...

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The silver lining to being on lockdown is that we’ve all got the opportunity to prepare and enjoy home cooked meals. In order to cook good, wholesome food for your family every day, you need a well-stocked store cupboard of good-quality basics. We’ve put together a list of essentials to help guide you through the next few weeks… Preserved Vegetables: With fridge space limiting how much fresh fruit and veg you can store and supermarket shelves stripped bare, one easy substitute to make in order to get your 5-a-day is adding in a portion of preserved vegetables. Kimchi and Sauerkraut...

Many fermentation journeys begin with sauerkraut. It’s a versatile, forgiving ferment making it perfect for beginners to experiment with. INGREDIENTS 1x head white cabbage Salt 2-2.5% by weight of cabbage (we use Himalayan pink salt, but sea salt works just as well - just steer clear of table salt!) 1 TBS Caraway Seeds   METHOD 1. Remove and reserve the outer leaves of the cabbage. 2. Core the cabbage and finely slice/shread. 3. Add salt to the shredded cabbage and massage and turn until the cabbage releases it’s water and a bribe is formed (this stage can take 10-15 minutes)...